Cheesecake Cloud with Toasted Caramel and Coconut

Ingredients

• 1 cup Low-fat cottage cheese
• 0.5 cup Greek yogurt
• 1 scoop Vanilla protein powder
• 1 tbsp Sugar-free caramel syrup (Reserve a little extra for drizzling when serving, as desired.)
• 0.5 tsp Vanilla extract
• 2 tbsp Unsweetened shredded coconut (Toasted; also use as a topping.)
• 1 tbsp Unsweetened almond milk (Add only if needed to achieve a fluffy, mousse-like consistency.)
• Sugar-free sweetener (To taste.)
• Salt (A pinch.)

Steps

1. 1

   Place the low-fat cottage cheese, Greek yogurt, vanilla protein powder, sugar-free caramel syrup, vanilla extract, sweetener, and salt in a blender.

2. 2

   Blend for 1–2 minutes, until the mixture is completely smooth and creamy.

3. 3

   Add 1 tbsp of almond milk and, if necessary, incorporate up to 1 additional tbsp to achieve a fluffy, light, mousse-like texture.

4. 4

   Toast the shredded coconut in a dry skillet over low heat, stirring as needed, until golden and fragrant.

5. 5

   Divide the cheesecake mixture among jars or individual containers.

6. 6

   Refrigerate for 30–60 minutes to chill and allow the mixture to set more firmly.

7. 7

   Finish each serving with the toasted coconut and an additional drizzle of sugar-free caramel syrup.

Notes

The original post indicates approximately 32 g of protein and 5 g of carbohydrates, although values may vary depending on the brands and types of protein powder, cottage cheese, and yogurt used. The source does not specify an exact amount of sweetener or additional syrup for garnishing.

Nutrition per serving

• dessert
• high-protein
• low-carb
• no added sugar
• no-bake
• refrigerated
• easy
• coconut